Cabbage and Green Bean Salad

8 servings
  • 1/2 pound haricots verts
  • 1 medium head red cabbage, finely shredded
  • 1 small head Napa cabbage
  • 2 jalapeno pepper, minced
  • 1 cup rice wine vinegar
  • 3 tablespoons olive oil
  • 1 tablespoon honey
  • Salt and pepper
  • 1/4 cup orange juice
  • 1/4 cup lemon juice
  • 1/4 cup lime juice
  • 2 fresh basil leaves, cut into chiffonade
  • 1 tablespoon finely chopped red onion
  • 2 cups pure olive oil
  • In a large pot of boiling water, salted water over high heat, blanch the green beans for 1 minutes. Remove with a slotted spoon and shock in a large bowl of ice water, drain. In the same pot, add the red cabbage and blanch for 1 minute, remove with a slotted spoon and shock in the ice water, drain well. In a large bowl, combine the blanched red cabbage and the raw Napa cabbage, jalapeno pepper, vinegar, oil and honey, season to taste with slat and pepper. Transfer the mixture to a large saucepan and cook, covered, mixing occasionally, until cooked through. Combine the juices, basil, and onion in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. Season with salt and pepper to taste. Place the cabbage in a serving bowl, toss with the citrus vinaigrette and fold in the haricots verts. Serve at room temperature.

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